Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan-Laksa-1

Vegan Laksa


  • Author: Veggie Anh
  • Total Time: 45 minutes
  • Yield: 3-4 servings 1x

Description

Vegan Laksa is a comforting Malaysian noodle soup with coconut milk-based broth, veggies, and tofu puffs. It’s a hearty, colorful, and nutritious dish.


Ingredients

Units Scale

Laksa Paste 

  • 34 shallots
  • 4 garlic cloves
  • 3 lemongrass ends
  • 6 kaffir lime leaves
  • 1 piece of thumb-sized galangal
  • Lime peel (1 tsp lime zest)
  • 13 red chili/dried red chili

Dry spices 

  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric

Make the Laksa broth

  • 1 tbsp oil
  • 400ml coconut milk (60%)
  • 500ml water
  • Juice from 1 lime
  • salt
  • pepper
  • 1 tbsp soy sauce

Toppings

  • Greens such as bok choy, snap pea, or broccoli
  • Tofu puffs
  • Cilantro
  • Sliced red chili
  • Bean sprouts
  • Assemble with rice noodles


Instructions

Make the Laksa Paste:

  1. Roughly chop the shallots and garlic. Remove the outer leave of the lemongrass and chop it into chunks.
  2. Roughly chop the galangal and chili into small pieces.
  3. Add the chopped shallot, garlic, lemongrass, galangal, and chili to a blender and other ingredients. When adding the kaffir lime leaves, tear them in half along the stem to enhance the aroma. Add the dried spices. Blend until it forms a paste, you might have to stop a few times to scrape down the sides.

Make the Laksa Broth:

  1. Add the oil to a deep pan, followed by the curry paste. Saute the curry paste until fragrant for about 10 minutes.
  2. Add water and coconut milk and mix well. Add soy sauce, salt, and pepper as needed. Bring to a boil.
  3. Add your tofu puffs and bok choy. Cook them for a few minutes until the bok choy or greens are bright green. Turn off the heat. Squeeze the lime juice on top.
  4. Cook the rice noodles according to the package instructions.
  5. Add the noodles to a bowl, ladle on the soup base, and top with tofu puffs, greens, cilantro, and bean sprouts.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: Malaysian, Singaporean